| 7 | 15 | 227 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 2 tbsp | Butter, grass-fed, salted (or olive oil) |
| 227 gm | Shrimp, raw (you can use between 8-12 ounces, of wild-caught shrimp, shelled and deveined) |
| 1 medium pepper(s) | Red bell pepper (or yellow bell pepper) |
| 2 clove(s) | Garlic (minced) |
| 1 pinch | Himalayan salt (pink, to taste) |
| 1 dash | Black pepper (freshly ground) |
| 1 tsp | Thyme, fresh (chopped) |
1. In a skillet, melt the butter over medium-low heat.
2. Add the bell peppers and cook for a few minutes until softened.
3. Add garlic and cook until fragrant (about 30 seconds)
4. Add the shrimp and salt and pepper and sauté for 5-6 minutes (until shrimp is no longer translucent).
5. Add the thyme, mix all of the ingredients one last time, and enjoy!
**Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking. Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until they're done.
Shrimp
are a good source of omega-3 and omega-6 fatty acids and also a great source of antioxidants
| Meat | 1.3 |
| Vegetables | 0.8 |
